28 Low-Sugar Recipes - Part 1 - measurements in grams E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Recipes:

Vegan Paella
Salsa Swordfish
Spicy Halibut
Fish Steaks
Spicy Quinoa with Edamame
Pork Chops with Raspberry Coconut Sauce
Pineapple Coconut Tenders
Pan Grilled Burritos
Edamame and Sweet Potato Coconut Hash
Sage Coconut Pork Tenderloins
Mango-Coconut Chicken Wraps
Thai Halibut with Coconut-Curry
Thai Chicken-Coconut Soup
Granola Bars
Baked Avocado Eggs
Baked Beans
Roasted Vegetables with Cheesy Polenta
Ceylonese Coconut Cashew Chicken
Coconut, Ginger, and Currant Rice
Pumpkin-Apple Curry with Lentils
Garlic-Ginger Tofu
Baked Potato with Lentils
Vegan Mac and No-Cheese
Soba Noodles with Spicy Tahini
Spicy Potato
Quinoa Chard Pilaf
Tofu Broccoli
Lentil and Veggie

Leseprobe

Mattis Lundqvist

28 Low-Sugar Recipes - Part 1 - measurements in grams

From vegan-friendly Pizza, paleo-ready meals and tasty Slow-Cooker dishes up to delicious grilled meat

BookRix GmbH & Co. KG81371 Munich

Vegan Paella

Ingredients:

120 ml boiling water

50 g white rice

¾ tsp. olive oil

¼ onion, chopped

1 garlic clove, minced

¼ green bell pepper, sliced

¼ red bell pepper, sliced

½ tomato, diced

120 ml vegetable broth

1 tsp. paprika

½ tsp. ground turmeric

40 g peas

40 g drained and quartered canned artichoke hearts

Salt and pepper

Directions:

Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.

Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, turmeric and a pinch of salt and pepper; cover skillet and simmer until rice is tender, about 20 minutes.

Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more. Serve hot.

Nutritional Information per Serving:

Calories: 124.8

Total Fat: 1.6g

Saturated Fat: 0.2 g

Carbohydrates: 25.5 g

Protein: 2.1g

Salsa Swordfish

Ingredients:

Swordfish marinade:

2 swordfish filets

1 tbsp coconut oil

1 tsp raw honey

1 tbsp apple cider vinegar

2 tsp lemon juice

1 garlic clove (minced)

¼ tsp cayenne pepper

Sea salt (to taste)

Ground Black Pepper (to taste)

Salsa:

2 peaches (seedless and diced)

1 avocado (halved and diced)

¼ red onion (chopped)

1 garlic clove (minced)

½ jalapeno (chopped)

1 tsp cilantro (chopped)

2 tsp lime juice

Sea salt (to taste)

Directions:

Whisk together all the marinade ingredients in a shallow bowl.

Dredge the swordfish in the marinade and refrigerate for 3 hours.

In another bowl, mix together all the salsa ingredients. Allow it to chill until ready to serve.

Preheat the grill to medium heat.

Grill the swordfish for approximately 3-5 minutes on each side or until well done.

Serve hot with the salsa sauce.

Nutritional Information per Serving:

Calories: 351

Fat: 27.1g

Carbohydrates 29.9g

Protein: 4g